辣蓼草、桑叶及何首乌对小曲质量的影响  

Study on the Effects of Polygonum hydropiper,Mulberry Leaf and Polygonum multiflorum thunb leaf on Xiaoqu Quality

作　　者：李新社[1] 陆步诗[1] 唐美艳[1] 李小芳[1] 黄海燕[1] 

机构地区：[1]邵阳学院生物与化学工程系,湖南邵阳422000

出　　处：《酿酒科技》2008年第1期65-67,71,共4页Liquor-Making Science & Technology

摘　　要：研究了辣蓼草、桑叶、何首乌3种中草药的不同比例、培曲时间、培曲温度对小曲中的微生物种类和数量、糖化力、液化力及发酵率的影响。正交试验获得最佳工艺条件为:辣蓼草∶桑叶∶何首乌为1∶1∶1或2∶1∶1或1∶2∶1,最适培曲时间为5d,最适温度为25℃,在最佳工艺条件下制得的小曲糖化力、液化力、发酵率分别为480mg/g.h、8.05g/g.h和68.9%。The effects of different ratio ofpolygonum hydropiper, mulberry leaf and polygonum multiflorum thunb leaf, culture time and culture tempreture on microbial species and quantity, saccharifying power, liquefying power, and ferementing rate of Xiaoqu were studied. The optimum technical conditions were determined by orthogonal test as follows： the ratio ofpolygonum hydropiper, mulberry leaf and polygonum multiflorum thunb leaf was 1：1：1 or 2：1：1 or 1：2：1, the optimum culture time was 5 d, and the optimum culture temperature was at 25 ℃. Under the optimum technical conditions, the saccharifying power, liquefying power and fermenting rate of Xiaoqu reached 480 mg/g·h, 8.05g/g·h and 68.9 % respectively.

关 键 词：小曲 辣蓼草 桑叶 何首乌 糖化力 液化力 发酵力 

分 类 号：TS262.3[轻工技术与工程—发酵工程]